Mediterranean Olive Oil Dip

Ingredients

¾ cup extra virgin olive oil (preferably cold-pressed and fruity)
2 tablespoons balsamic vinegar (aged or thick is best)
2 cloves garlic, finely minced
1 tablespoon sun-dried tomatoes, finely chopped
1 teaspoon crushed red pepper flakes (adjust to taste)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon pine nuts, lightly toasted (optional but highly recommended)
½ teaspoon coarse sea salt
¼ teaspoon freshly ground black pepper
Zest of ½ lemon (optional for brightness)
Fresh parsley, finely chopped for garnish

Crusty bread, for serving (baguette, ciabatta, or sourdough)

Directions

In a small bowl, combine the minced garlic, chopped sun-dried tomatoes, herbs (rosemary, oregano, and basil), crushed red pepper flakes, salt, and black pepper. Stir them gently to release their aroma.

Warm the olive oil slightly — not hot, just enough to bring out the aromas (around 30 seconds in the microwave or gently over low heat). Pour it over the herb and tomato mixture. Mix well and let it sit for 10–15 minutes to allow the flavors to meld.

Whisk in the balsamic vinegar and lemon zest. Stir until the oil and vinegar slightly emulsify, forming a glossy, fragrant mixture.

In a dry skillet, toast the pine nuts for about 2 minutes, just until golden and fragrant. Add them to the dip and stir.

Pour the mixture into a small serving bowl. Sprinkle with fresh parsley.

Serve with warm, crusty bread for dipping — or drizzle it over roasted vegetables, pasta, or grilled meats for a Mediterranean touch.